Home Economics - Cookery NC II (Curriculum Guide)

Curriculum Guide  |  PDF


Published on 2022 January 10th

Description
Curriculum Guide of K to 12 Senior High School TVL Track Specialized Subject – Home Economics- Cookery for Grade 11 to 12
Objective

Curriculum Information

K to 12
Grade 11, Grade 12
USE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (UT) PERFORM MENSURATION AND CALCULATIONS (PM) INTERPRET KITCHEN LAYOUT (KL) PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OSHP) CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT, AND PREMISES (KP) PREPARE APPETIZERS (PA) PREPARE SALAD AND DRESSING (SD) PREPARE SANDWICHES (SW) PREPARE CEREALS and STARCH DISHES (CD) PREPARE VEGETABLES DISHES (VD) PREPARE AND COOK SEAFOOD DISHES (PC) PREPARE STOCKS, SAUCES AND SOUPS (SSS) PREPARE POULTRY AND GAME DISHES (PGD) PREPARE AND COOK MEAT (PCM)
Educators
Lo 1. utilize
appropriate kitchen
tools, equipment,
and paraphernalia Lo 1. carry out
measurements and
calculations in a
required task Lo 2. calculate cost
of production Lo 1. read and
interpret kitchen
plans Lo 2. prepare a
kitchen layout Lo 1. importance of
occupational health
and safety
procedures Lo 2. identify
hazards and risks in
the workplace Lo 3. evaluate and
control hazards and
risks in the
workplace Lo 1. clean, sanitize,
and store kitchen
tools and equipment Lo 2. clean and
sanitize kitchen
premises Lo 1. perform mise
en place Lo 2. prepare a range
of appetizers Lo 3. present a range
of appetizers Lo 4. store
appetizers Lo 1. perform mise
en place Lo 2. prepare a
variety of salads and
dressings Lo 3. present a
variety of salads and
dressings Lo 4. store salad and
dressing Lo 1. perform mise
en place Lo 2. prepare a
variety of sandwiches Lo 3. present a
variety of sandwiches Lo 4. storing
sandwiches Lo1. perform mise en
place Lo2. prepare starch
and cereal
dishes Lo 3. present starch
and cereal dishes Lo4. storing starch
and cereal dishes Lo 1. perform mise
en place Lo 2. prepare
vegetable
dishes Lo 3. present
vegetable
dishes Lo 4. store
vegetables Lo 5. evaluate the
finished product Lo 1. perform mise
en place Lo 2. handle fish and
seafood Lo 3. cook fish and
shellfish Lo 4. plate/present
fish and seafood Lo 5. store fish and
seafood Lo 6. evaluate the
finished product Lo 1. prepare stocks
for menu items Lo 2. prepare soups
required for menu
items Lo 3. prepare sauces
required for menu
items Lo 4. store and
reconstitute stocks,
sauces, and soups Lo 5. evaluate the
finished product Lo 1. performs mise
en place Lo 2. cook poultry
and game bird dishes Lo 3. plate/present
poultry and game bird
dishes Lo 4. store poultry
and game bird Lo 5. evaluate the
finished product Lo 1. perform mise
en place Lo 2. cook meat cuts Lo3. present meat
dishes Lo4. store meat Lo5. evaluate the
finished product

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